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Oktoberfest Recipes | By Jennifer | Old Town Post

When the threat of Hurricane Joaquin was looming, I went to the store and loaded up for Miles, me, and any friends that we might have over . . .

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Fortunately, Joaquin missed us! But I did plan out a mini Oktoberfest menu that could be enjoyed! Miles and I choose to cook the menu on the first Sunday night that really felt like fall to me this year. We enjoyed dinner in front of a lovely fire Miles built. And it’s so fun to cook together! The Bratwurst & Sauerkraut is an old family recipe given to us by my mother and the German Potato Salad is one that Miles and I created together. We’d love to share the recipes with you. Both recipes were delicious and simple. Plus they made for wonderful leftovers. Enjoy . . .

Bratwurst & Sauerkraut

Ingredients check list:

  • Bratwurst (5 come in a package)
  • Sauerkraut (1 lb)
  • Caraway Seeds (1/4 tsp)
  • Sugar (1 1/2 TBSP)
  • Chopped red onion (2 TBSP) -> OTP tip: if also cooking with the German Potato Salad you can use a portion of that onion
  • Water (2 cups)

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Directions:

  • Gather a large pot and a plate
  • Broil Bratwurst for 20 minutes in large pot
  • Put Bratwurst aside on the plate
  • Drain water
  • Add a little Olive Oil and brown Bratwurst in pot
  • Set Bratwurst aside on plate
  • Drain Olive Oil
  • Put all ingredients in pot except Bratwurst and stir
  • Place Bratwurst on top of ingredients
  • Put on low on stove top for one hour -> OTP tip: you may want to switch temperature to medium for the last ten minutes
  • Pull out Bratwurst and put aside on plate
  • Drain sauerkraut either in a strainer or pull out with out excess water
  • Place on platter for serving
  • Enjoy!

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German Potato Salad

Ingredient check list:

  • Potatoes – mixture of diced and cut in flat circles – pealed (4 cups)
  • Bacon (7 slices)
  • Red onion (small – diced)
  • White vinegar (1/4 cup)
  • Water (2 TBLS)
  • White Sugar (3 TBLS)
  • Salt (1 tsp)
  • Black pepper (1/8 tsp)
  • Fresh parsley (2 TBLS)

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Directions:

  • Gather pot, pan, bowl, and plate
  • Boil cut up potato for 10 minutes or until cooked
  • Place pieces of bacon in pan and cook until crisp
  • Chop onion -> OTP tip: you can buy onions already chopped
  • When bacon is done set aside on plate -> OTP tip: you can use the serving dish you will use when the recipe is complete to avoid extra dishes
  • Cook chopped onion in bacon grease until soft
  • Mix your dressing of white vinegar, water, white sugar, salt, pepper – add to pan once onions are soft
  • Drain potatoes and set aside in pot
  • Add bacon grease and diced onion to potatoes
  • Add dressing of white vinegar, water, white sugar, salt, and pepper
  • Add parsley and 3/4 of bacon and your dressing to cooked potatoes in pot
  • Stir and keep on low heat while Bratwurst and Sauerkraut finishes cooking (keep an eye on it)
  • Place on serving dish add remaining bacon to the top
  • Enjoy!

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I’d say grab a German beer and enjoy but Miles and I are partial to the Belgian brews. So grab a Belgian beer, curl up in front of the fireplace and enjoy!

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Also, for dessert we enjoyed a Pumking. If you like pumpkin pie and beer you’ll love Pumking!

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